Cannes



W. E. BIBB.

CANNER AND EVAPORATOR.

APPLICATION FILED HAS. 5. 1918.

1,304,014. Patented May 20, 1919.

2 SHEETSSHEET 1- lm'lemon WITNESSES ATTORNEY,

CANNER AND EVAPGRATGR.

AFPLICATIGN FILED MAX. 9: 1918 1,304,0l@ Pamnted 20,1919.

2 SHEETS -SHEET 2.

INVENTOR N I 17/ 1 Y r B ATTORNEY WILLIAM E. IBIBB, OF SALLISAW, OKLAHOMA;

CANNER AND EVAPORATOR.

Specification of Letters Patent.

Patented May 20, 1919.

Application ma March 9, 191 Serial No. 221,565.

To all whom it may concern:

Be it known that I, WILLIAM E. B11313, a. citizen of the United States, residing at Sallisaw, in the county of Sequoyah and State of Oklahoma, have invented certain new and useful Improvements in Canners and Evaporators, of which the following is a specification. p

The invention relates to apparatus for the conservation of food and is designed to provide means whereby fruits, vegetables and the like may be canned for future consumption.

The invention provides an apparatus whereby the several steps may be carried out by utilizing steam as the active agent, such steam being generated ina boiler which is automatically supplied with water, and the steam being conveyed through a plurality of evaporating pans and into a vat which is utilized for canning and preserving.-

The invention furthermore aims to provide an apparatus in which the steam or other active agent is utilized in succession for performing the different work necessary to the canning and preserving of the food,

such as evaporating, cooking, and heating the cans or other receptacles containing the food to be preserved therein.

The drawing illustrates a preferred embodiment of the invention,however, it is to be understood that in adapting the same to meet different conditions, various changes in the form, proportion, and minor details of construction may be. resorted to without departing from the nature of the invention as claimed hereinafter.

In the drawings:

Figure 1 is a view at elevation of an apparatus embodying the invention.

Fig. 2 is a top plan view of the canning and preserving vat.

Fig. 3 is a vertical central section of the boiler.

Fig. 4 is a vertical central longitudinal section of the canning vat, the preserver and tray therein and an evaporator pan associated therewith.

Fig. 5 is a transverse section on the line 5-5 of Fig. 4 looking in the direction of the arrows.

Fig. 6 is a cross section on the line 66 of Fig. l.

Corresponding and like parts are referred to in the following description and indicated the water space 6. A furnace 7 of any type is detachab-ly connected to the lower end of the boiler preferably by means of bayonet slots 8 and pins 9. A cap 10 closes the upper end of the space inclosed by the shell a and a' smoke pipe 11 leads upwardly therefrom to carry smoke and products of combustion to a suitable point of discharge. A conduit 12 forms connecting means betweenthe upper portion of the boiler and the lower portion of the barrel or reservoir 2. This conduit is divided by means of a partition 13- so as to form an upper passageway let and a lower passageway 15. The water from the reservoir 2 enters the space 6 of theboiler through the passageway 15 and the steam from the boiler passes 'outward'therefrom throughthe passageway 14. Apluralityof evaporating pans 16 are connected 1n-ser1esand are con-.

venientlyv disposed and receive steam from the boiler by means of a hose pipe 17 and a tubing 18, the latter being connected atone end to the top of the reservoir 2 and bent intermediate of its ends so as to give proper direction to the hose pipe and prevent doubling thereof in a manner to interfere with the free passage of the heating medium therethrough. The evaporating pans 16 are chambered, as indicated at 19, and the inclosing walls of the chamber are extended upward to provide sides 16 for retaining the articles upon the pan during the process of evaporation. Opposite end walls of the chamber or body portion of the evaporating pans are formed with openings which receive nipples 20 or like connecting means whereby the chambered portions of the pans are connected so as to admit of the steam or other heating medium passing through the series of pans.

The canning vat 21 may be of any capacity and construction and is adapted to receive a tray and a preserving tank or boiler, the latter being designated at 22 and closed at its upper end by means of a suitable cover 23. Supporting feet 2% provided on the bottom of the boiler or preserving tank 22, sustain the boiler a proper distance above the vat so that the steam or other heating medium may have free access beneath the bottom thereof.

The tray for receiving the cans, jars, or other receptacles for containing the food comprises an upper frame 25 and a plurality of transverse and longitudinal loops 26v and 27. The frame 25 is preferably constructed of stout wire which has opposite end portions inter-twisted and projected outwardly, as indicated at 28 to form handles to be grasped when placing the tray within orremoving it from the vat. The handle extensions 28 also serve as means for holding the tray in suspension within the vat by engaging opposite upper edge portions of the Walls of the vat. The loops 26 and 27 may be of any relative size and are preferably constructed of metal straps which are bent into U-shape and have the upper ends of their vertical members doubled upon themselves so as to receive and engage the members of the frame 25.

In the operation of the invention, water is supplied to the barrel or reservoir 2 and flows therefrom into the space 6 of the boiler and is heated or converted into steam by the fire contained in the furnace 7 After the boiler has been filled the level of the water in the barrel 2 should be such as to leave a steam space in the upper portion of the barrel. Usually the water occupies about two-thirds the height of the barrel and the water may be supplied from time to time to prevent the boiler from running dry and burning. The food to be desiccated is placed on the pans formed above the chambered portions 19 of the elements 16. The cans, jars, or other containers holding the food to be canned are placed in the tray and are supported within the vat 21 in the manner stated, and the food to be cooked is placed in the boiler or preserving tank 22. It will thus be understood that desiccation, canning, and preserving are carried out as one operation, and the same heating medium, z'. e., steam or hot water is utilized as the active agent for effecting the different results. When the cans are properly heated they may be removed from the vat and sealed by withdrawing the tray of such vat, and other cans may be supplied to the tray and placed within the vat to be prepared for sealing. During this operation the food to be cooked is prepared within the boiler or preserving tank 22, and the latter may be manipulated independently of the evaporating or canning steps. However, it is observed that the heating agent after performing the desiccating operation is further utilized in the vat for efiecting the canning and preserving steps thereby resulting in the provision of an apparatus which is simple in construction and economical in operation.

What I claim is:

Apparatus for the conservation of food comprising a boiler, means for automatically supplying water to the boiler, and connected series of evaporating pans in communication With the boiler and a vat connected with the evaporating pans and receiving the heating medium therefrom, said vat containing a canning tray and a preserv ing boiler or tank.

In testimony whereof I afliX my signature in presence of two witnesses.

WILLIAM E. BIBB.

, Witnesses:

WILLIAM N. LITTLEJQHN, J. EDWIN MAYS.

Copies of this patent any bl obtllnel for in cents each, by addressing the Commissioner 0! Intuit, Wuhington, D. 0." 

